Chatamari: The Newari Pizza of Kathmandu

Overview

Chatamari is one of the most beloved and distinctive dishes in Newari cuisine. Made from a thin, poured batter of finely ground rice flour mixed with water and a pinch of salt, it is cooked on a flat iron pan until the edges crisp while the center remains tender. Toppings are added directly to the wet batter as it cooks: minced buff (buffalo), egg, green onion, and chili are traditional. Vegetarian versions use vegetables or simply an egg. The result is simultaneously delicate and satisfying — a platform for bold Newari spices. The nickname "Newari pizza" has spread among travelers and it is apt: the round shape, the cooked topping, the crispy base. But chatamari predates pizza's arrival in Nepal by centuries and has its own deep ritual significance. During the festival of Yomari Punhi, chatamari is prepared as an offering. In Bhaktapur and Patan's old city neighborhoods, small restaurants called chiya pasals serve chatamari with black tea as a late-morning meal. It costs 100-200 NPR and is among the best value meals in the Kathmandu Valley. The dish is naturally gluten-free, making it a welcome option for wheat-intolerant visitors navigating the Newari food scene.

FAQ

Q: Is chatamari available outside Kathmandu Valley?

Chatamari is primarily a Newari dish, so it is most commonly found in Kathmandu, Bhaktapur, and Patan. Some specialty restaurants in Pokhara and tourist hubs serve it, but the most authentic versions are in the Valley's old Newari neighborhoods.

Q: Can I make chatamari at home?

Yes. The batter requires only rice flour, water, and salt. The key is using a very fine grind of rice flour and a well-seasoned flat pan on medium heat. Many Nepali cooking class programs in Kathmandu include chatamari in their curriculum.